batter with two eggs, a pint of milk, and three tablespoonfuls of flour. Fry the bananas in the batter a nice light brown colour.

Christmas Pudding.

Suet chopped fine twelve ounces; Malaga raisins, stoned, twelve ounces; currants washed, picked, and dried, sixteen ounces; bread crumbs six ounces; flour six ounces; eggs, six, well beaten; half a nutmeg grated, a small tea-spoonful of mixed spice, a teaspoonful of salt, half a pint of milk, moist sugar eight ounces, candied lemon and orange peel two ounces, citron one ounce. Mix all the dry ingredients together; beat the eggs well, and add the milk to them by degrees, and mix all together, stirring it well; butter a basin or mould; fill it quite full of the mixture; tie a clean linen cloth over the top, and boil eight hours. Serve with brandy sauce, or pour a wineglassful of brandy over the pudding, and set it alight.

Chocolate Tartlets.

Fourteen deep tartlet pans, lined with thin puff paste; then beat two eggs, an ounce of butter beaten to a cream, one and a half ounce of sugar, and two ounces of scraped vanilla chocolate. Beat it all together in a basin for a quarter of an hour; pour the batter so made into the tins lined with paste; they must be only half full; powder them with white sugar, and bake them very lightly.

Cheap Pudding.

Take half a pound of flour, half a pound of chopped suet, half a pound of currants, and a quarter of a pound of treacle. Dissolve in half a pint of milk half a tea-spoonful of carbonate of soda; mix all well together, and boil in a buttered basin for three hours. Serve with brown sugar.

Chocolate Pudding.

A quarter of a pound of Chocolate "Menier," a large cup of cream, half an ounce of gelatine, two ounces of white pounded sugar, the whites of four eggs, and the yolks of two. Dissolve the gelatine, and add to it the grated chocolate and other ingredients, the eggs to be whisked to a froth. Line a dish round the edge with puff paste, pour in the mixture, and bake in a moderate oven three quarters of an hour.

Chester Pudding.

A quarter of a pound of loaf sugar, two ounces of butter, four eggs, six bitter and twelve sweet almonds pounded, the rind and juice of one lemon. Put the batter into a stewpan with the grated rind and juice of the lemon, the sugar, yolks of the eggs, and the almonds blanched and pounded; stir them over the fire till hot. Line a dish with puff paste, pour in the mixture, and bake it about half an hour. Beat up

the whites of the eggs to a froth, mix a little white sugar with them, and pour it over the pudding. Put it in a cool oven for a few minutes; then serve.

Cerito Pudding.

Put some ratafia cakes into a mould with thin slices of sponge-cake, and on each slice spread apricot jam; pour a glass of sherry and half a glass of brandy or ratafia over the cake. Place in different parts of the pudding some candied peel, and ornament the top with dried cherries. Do not fill the mould more than three parts full, but have some warm blancmange to pour over the cake.

Cabinet Pudding.

Over six sponge-cakes pour sufficient sherry to soak them; beat up six new-laid eggs with a quart of new milk, a little nutmeg, and white sugar; put the cakes into the custard without beating them together, and turn the whole into a well-buttered mould; tie a paper over the top, and steam for an hour and a quarter. Serve with this sauce: Beat up the yolks of two eggs, two table-spoonfuls of white sugar, and a wineglass and a half of sherry. well together; simmer gently; serve hot.

Cheshire Puddings.

Mix

Strain some cheese curd from the whey, and beat

half a pint of it fine; add two large spoonfuls of flour, the white of one egg, and the yolks of two, a spoonful of orange-flower water; nutmeg and sugar to taste. Make into small cakes, and bake in a hot oven a quarter of an hour. Serve with sweet sauce flavoured with wine or lemon.

Cheese Pudding.

One large slice of bread soaked in milk, three table-spoons of grated cheese, one ounce of butter, two beaten eggs, a little salt, red pepper, nepaul (the best), and mustard. Bake in a shallow dish.

Citron Puddings.

Mix a table-spoonful of flour smooth with a little milk; then add half a pint of cream, four ounces of white sifted sugar, five sweet almonds and one bitter, pounded and blanched, two ounces of citron cut thin, and three eggs well beaten to a froth, leaving out the white of one. Butter five small moulds; nearly fill them with the mixture, and bake in a quick oven about a quarter of an hour. Turn out, and serve with wine sauce.

Clarence Pudding.

Take a basin that will hold rather more than a pint; butter it well, and lightly sprinkle with flour; stick some sultana raisins all round it; grate a French

roll, and put part of it in the basin; then a few more raisins, and two ounces of candied peel, cut fine; then the rest of the roll; pour a glass of brandy over it; beat four eggs and put them to a pint of milk, sweetened with white sugar. Pour slowly into the

basin, and let it stand half an hour.

top, and boil or steam for an hour.

Canadian Pudding.

Cover over the

Beat up the yolks of three eggs, with four tablespoonfuls of powdered loaf sugar; add the juice of two lemons, and a table-spoonful of corn-flour dissolved in a little cold water. Put this mixture in a thin pie-crust, and bake in a moderately hot oven. Beat up the whites of the eggs to a stiff froth; and after the pudding is baked and cooled a little, drop the white of an egg and a little white sugar on the top; return the pudding to the oven for a few minutes.

Cherry Pudding.

One pint of milk, three table-spoonfuls of flour, one ounce of butter. Mix the flour to a smooth paste with a little milk; then add the rest of the milk, and two eggs well beaten, and a pinch of salt. Take the stones from a pound of Kentish cherries; stir them into the batter. Put it in a buttered basin, tie a cloth over the top, and boil for two hours. Serve quickly.